FRESHNESS EVALUATION OF CHICKEN MEAT USING MICROBIOTA AND BIOGENIC AMINE INDEX

Abstract

The purpose of our study was to evaluate freshness of raw chicken meat using microbial and biogenic amines content. The objectives were to determine the variation of microbiota (total viable count, psychrotrophic and Pseudomonas spp.), to study the variation of some important biogenic amines and to calculate a biogenic amine index for refrigerated chicken carcasses aerobically stored for one week. Hereby, we used microbial analysis and HPLC determination for the following biogenic amines: tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramine, spermine and spermidine. Our determinations showed that total viable count increased in value from the first to the seventh day (the last day of storage), psychrotrophic microorganisms also increased in number and Pseudomonas spp. increased from the first day to the seventh day of storage. Regarding biogenic amines variation, tryptamine had a low initial content and after a week of storage the content was below 5mg/kg, β-phenylethylamine had also a small initial value and after a week of storage its value is slightly higher than 5 mg/kg, serotonin had a similar comportment with β-phenylethylamine and tyramine the same with β-phenylethylamine only that the final value was slightly higher. Cadaverine and putrescine were detected beginning with the third day of storage and they had the highest values after a week refrigeration of chicken meat. After one week of refrigerated storage, spermine had a particular allure because it decreased permanently. Spermidine had a very slow increase, from 4.8 mg/kg to 6 mg/kg. Biogenic amines index were calculated according to the mathematical relation proposed by researchers from Barcelona University.